Transform your table with this vibrant Mediterranean salad that celebrates the natural sweetness of fire-roasted peppers. This classic Italian creation combines perfectly charred red and yellow peppers with a bright, tangy dressing of extra virgin olive oil and red wine vinegar. Minced garlic and chilli flakes add subtle warmth, while optional capers introduce bursts of saltiness that complement the peppers’ natural sweetness. Finished with fresh, aromatic basil leaves, this colourful salad captures the essence of Italian summer dining, offering a refreshing antipasto or side dish that’s both elegant and rustic.
This great-tasting salad not only goes well as an antipasto but is also fantastic on bruschetta ( Italian open toasts). In this recipe, sweet peppers are roasted until chargrilled and then combined with a great dressing with Chilli flakes, olive oil, garlic, capers and vinegar for a fantastic taste sensation. Buon appetito
Ingredients
Sweet peppers – one kilogram ( Red and yellow)
Garlic – two cloves ( minced)
Extra virgin olive oil – ½ cup ( see note *)
Red wine vinegar ½ cup
Capers – one tablespoon ( optional)
Chill flakes – one teaspoon
Basil – for garnishing
Salt – to taste
Instructions
Roast the sweet peppers by holding over an open flame or in the oven ( see note **)
Once the skin of the peppers is blistered and charred, put them in a glass bowl covered by a plate or cling film for minutes.
Mix the remaining ( see note) olive oil with the capers ( if using), garlic, pepper flakes, red wine vinegar and salt. Taste. If too acidic add a bit of sugar ( see note)
At this point, the peppers should be cooled enough to handle. Remove the skins. Removing the skins should be easy as the steam from the covered bowl will have loosened them.
Cut the peppers open and remove the seeds and pith
Slice the pepper into strips
Pour the dressing over. Garnish with basil leaves
Serve immediately or can be refrigerated until needed.
Great on its own or served on bruschetta
Notes
* If roasting peppers over an open fire, the quantity of olive oil needed is only a third of a cup
Kimchi normally takes more than a week to make because it is fermented. In this fresh salad, version fermentation is skipped, so that it can be eaten on the same day as being made. While it will keep quite safely in the fridge for a week. it is best if eaten fresh. Absolutely fantastic when served with grilled poultry and meats
Ingredients
Napa cabbage - I small ( about 1 kg)
Spring onions – 3 ( root removed, chopped into 25mm pieces)
Daikon radish - 250 grams (optional)
Coarse salt - 3 tablespoons
Sugar - 2 teaspoons ( see note *)
Fish sauce – 2 tablespoons
Red Chilli flakes - 4 tablespoons ( see note **)
Garlic – 2 cloves ( finely chopped)
Fresh ginger – one teaspoon (grated)
Sesame seeds – 1 teaspoon
Sesame oil - 1 tablespoon
Instructions
Hand tear Napa cabbage into bits roughly about 50mm to 75mm long and about 50mm wide
Slice Daikon radish into bite-size pieces (if using)
Place half the cabbage and half the radish into a bowl and sprinkle with 1 ½ tablespoons of salt
Now layer the remaining cabbage and radish on top of the first half and sprinkle with another 1 ½ tablespoons of salt
Using your hands, mix well so that the salt is thoroughly incorporated through the vegetables
Allow marination in the salt for 30 – 45 minutes ( see note* )
In the meantime add the fish sauce, sugar ( see note), garlic, ginger and chilli flakes to a jug or mixing bowl. Stir well, until all the ingredients are well combined
Once the salting period for the vegetables has elapsed, place them in a colander. Run cold water over and wash out as much salt as possible ( it is best to use your hands to do this)
Now place the washed vegetables into a large bowl. Add the chopped spring onions and the fish/ Chilli flake sauce previously prepared. Mix well using your hands
Taste and adjust seasoning if preferred, by adding more sugar ( see note) chilli flakes or fish sauce. Mix in
Spoon into your serving dish. Sprinkle with sesame seeds and oil
Serve
Notes
* The more prolonged the vegetables are in the salt, the limper they will become. It is a personal judgment call whether to sacrifice seasoning for crispness
** Traditionally Gochugaru ( Korean chilli flakes) are used, but Aleppo chilli flakes may substitute these
*** Traditionally Maesil Cheong ( Korean green plum syrup ) is used. If you can get your hands on some, it is well worth replacing the sugar with it, Use according to tor personal taste
The incredible flavours of Indonesian cuisine are so well illustrated in this fantastic salad. Superb taste is added to vegetables with the addition of Tempeh and Tofu, which is dressed by a spicy peanut sauce. To make it a fully vegetarian recipe, simply leave out the shrimp paste.
Ingredients
Tempeh - 150 grams
Tofu – 150 grams ( firm)
Spinach – one bundle ( stripped of stalks)
Bean sprouts - 100 grams
Romaine lettuce – 2 leaves ( roughly chopped)
Cucumber – one small (sliced)
Roasted peanuts - 150 grams ( coarsely ground )
Red chillies – 4 finely chopped
Garlic – 2 cloves ( finely chopped)
Vegetable oil – 2 to 3 tablespoon
Red Chilli powder – one teaspoon
Sambal Oelek – one tablespoon
Tamarind paste – one tablespoon (may be substituted by lime juice)
Sugar – 2 Tablespoons
Shrimp paste – one teaspoon (optional for vegetarian)
Ginger – one teaspoon (freshly grated)
Shallots – 4 ( finely chopped)
Water for boiling and sauce – about 1.5
Instructions
Bring a medium-sized pot - half-filled - with water to the boil. Add spinach. Simmer for 2 minutes. Remove from the stove and drain. Allow to cool
Bring another pot to the boil. Add tempeh and cook for 6 to 8 minutes to soften it. Remove from stove, drain and allow to cool slightly
Chop tempeh and tofu into bite-size pieces
Heat 2 tablespoons vegetable oil in a large frying pan
Fry tempeh and tofu until cooked through and crisp. Remove from pan. Allow cooling
In the same pan, if necessary, add a little more oil
Add shallots and fry until translucent
Add chillies, ginger and garlic. Stir fry for two to three minutes
Add shrimp paste and chilli powder. Stir for another minute
Add 200 ml of water, sugar, sambal oelek and tamarind paste. Bring to a steady simmer
Add peanuts and remove from the stove. Allow to cool
To assemble the salad. Mix spinach, lettuce, cucumber, bean sprouts with fried tempeh and tofu together
Pour peanut sauce over the top
Serve
Notes
Keywords: Indonesian vegetable salad with Tempeh and tofu; Served with a spicy peanut dressing
Step into the vibrant world of Thai street foodwith Som Tam, a dazzling green papaya salad that embodies the perfect balance of sweet, sour, salty, and spicy flavors that Thai cuisine is famous for. This refreshing dish stars crisp, shredded green papaya that serves as a neutral canvas for an explosive combination of flavors: pungent fish sauce, zesty lime, fiery Thai bird’s eye chillies, and umami-rich dried shrimp. Sweet cherry tomatoes and crisp green beans add bursts of color and texture, while roasted peanuts contribute a satisfying crunch. Every bite of this authentic Thai salad delivers a harmonious blend of tastes that wake up your taste buds and transport you straight to the bustling streets of Bangkok.
A salad that has to be tried to be believed. Green papaya, which in itself has a fairly non- descriptive flavour, is combined with classical Thai sweet, sour, savoury and pungent notes to provide a taste experience that is simply fantastic. Great for a light summers lunch or as a side for a BBQ.
Ingredients
Green papaya – 2 cups ( shredded)
Cherry tomatoes– 6 (cut in half)
Green beans – 6 (diced)
Soy sauce – one teaspoon
Garlic paste - one teaspoon
Dried shrimp – 1 tablespoon ( see note *)
Fish sauce – 1 tablespoon
Red Chillies – 2 finely chopped ( Thai Birds-eye or similar)
Lime – 1 medium
Sugar - 1 to 2 tablespoons ( see note **)
Roasted peanuts – one tablespoon ( coarsely ground)
Instructions
Squeeze the juice from the juice into a glass jug
Add the garlic, chillies, sugar, soy and, fish sauces. Stir well
In a salad serving bowl, add the papaya, tomatoes, green beans and dried shrimp. Mix well
Pour the lime juice dressing previously prepared over the salad ingredients
Sprinkle peanuts over the top
Serve
Notes
* Dried shrimps need to be heated through before using. Soak in hot water for 15 minutes prior to using ** Start with one tablespoon, Taste and add more if required